Wednesday, December 28, 2011

Maple Buttermilk Tarts with Hazelnut Crust

You’re probably sick and tired of sugar, aren’t you? The last thing you want to think about is something sweet. All those christmas cookies, puddings, pumpkin pies. But I’m going to ask you to give these little tarts a try.

Earlier this month, I received a couple of products from Gilt Taste. One was a most likely delicious pork shoulder - that I accidentally left on the counter overnight instead of in the fridge. But we’re not going to talk about that, okay? (Yes, I am a total dunce some days.)

The other product they sent over was BLiS maple syrup. I’d been wanting to combine buttermilk & maple syrup for a while now, so this seemed the perfect time. (Although I could have eaten the maple syrup by the spoonful - it's that good.)

We’ve got very simple flavors here. Hazelnut, buttermilk, and maple. That’s it. It's not hard to make, you can pull together the crust up to a week ahead of time if you put it in the freezer, and the rest just requires a bit of whisking. The custard filling is creamy & comforting, and the maple syrup flavor is enough of a change from the sugaryness of the season to make it perfect for January.

Place 3/4 cup of hazelnuts and powdered sugar in food processor. Pulse until nuts are finely ground, about 30 seconds. Add flour and salt, pulse to combined. Add butter; pulse until the mixture resembles coarse cornmeal with a few pea-sized chunks of butter.

With the machine running, add the yolk. Pulse just until the mixture begins to clump together. If the dough is dry, add cold water, 1 teaspoon at a time, and pulse until moistened.) Press dough evenly into bottom and up sides of prepared pan. Prick dough all over with a fork, freeze for 20 minutes.

you're on the right, my mind is all about sugar!but this tarts are amazing, the hazelnut crust is a great idea and the filling seems to contribute lightness at the dessert :)it's a pity that maple isn't usual in my country because it's delicious...happy new year from Barcelona!

The crust calls for "1 1/2 stick" of butter. Did you mean half a stick? I made it with the 1.5 sticks, and while it turned out delicious, the consistency was nowhere near "coarse cornmeal"! Probably better to give your butter amounts consistently in cups (as you did in the filling ingredients). But thanks for a great -- if much less healthy -- recipe!

In a large bowl, whisk together the ateş ve su buz devri brown sugar, melted butter, flour and salt. Add in the eggs, maple syrup This dish is really amazing to eat.As there has been mixed many awesome ingredients kafa topu so it should be delicious for everyone.I would like to make this dish and will eat with my family.

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